Sayur Lodeh (Vegetable Stew in Coconut Milk)

Ingredients

• 1 cup Long beans, cut into 2-inch pieces
• 1 cup Eggplant, cubed
• 1 cup Chayote, peeled and cubed
• 1 cup Cabbage, roughly chopped
• 1 block Tofu, fried and cubed
• 1 block Tempeh, fried and cubed
• 4 cups Coconut milk
• 2.54 cm Galangal, bruised
• 1 stalk Lemongrass, bruised
• 2 leaves Bay leaves
• 3 pieces Candlenuts
• 4 pieces Shallots
• 2 cloves Garlic
• 2 pieces Red chilies, sliced (optional)
• 1 teaspoon Salt
• 1/2 teaspoon Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Grind or blend candlenuts, shallots, and garlic into a smooth paste.
2. 2In a large pot, combine coconut milk, spice paste, galangal, lemongrass, and bay leaves.
3. 3Bring to a boil, then reduce heat and simmer for 10 minutes.
4. 4Add long beans, eggplant, chayote, and cabbage to the pot and cook until tender.
5. 5Add tofu and tempeh and cook for another 5 minutes.
6. 6Season with salt and sugar to taste.
7. 7Garnish with sliced red chilies (if using) and serve hot with rice.

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